Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Preheat your oven to 400°F (200°C); then, press 16 ounces of extra-firm tofu for 30 minutes to remove excess water, pat it dry, and cut it into 1-inch cubes.

2. 2

   In a medium bowl, whisk together 3 tablespoons of maple syrup, 1 tablespoon of olive oil, 1 teaspoon of smoked paprika, 0.5 teaspoon of garlic powder, 0.25 teaspoon of salt, and 0.125 teaspoon of black pepper; add the tofu cubes to the marinade and toss gently to coat.

3. 3

   Peel and dice 2 large sweet potatoes, 1 large red bell pepper, and 1 large red onion into 1-inch pieces; in a large bowl, toss the vegetables with 2 tablespoons of olive oil, 0.25 teaspoon of salt, and 0.125 teaspoon of black pepper.

4. 4

   Spread the marinated tofu on one baking sheet and the seasoned vegetables on a separate baking sheet, ensuring both are in a single layer for even roasting.

5. 5

   Roast the tofu and vegetables for 20 minutes, then flip them, return to the oven, and roast for another 15-20 minutes until the tofu is golden brown and the vegetables are tender.

6. 6

   Remove both baking sheets from the oven; add 4 ounces of chopped fresh kale and 2 tablespoons of apple cider vinegar to the roasted vegetables and toss well to combine, allowing the residual heat to wilt the kale slightly.

7. 7

   Gently combine the roasted maple-smoked tofu with the root vegetable and kale hash on the baking sheet or in a large serving dish.